One of my favorite go-to meals lately has been “lazy banh mi.” Mind you, this is nowhere close to an authentic version of the classic Vietnamese sandwich. Let’s put it this way: it’s just a lazy person’s approximation of a delicious sandwich somewhat inspired by a banh mi.
To make this dinner, I’ll put some cucumbers and carrots in a rice wine vinegar pickling solution. Then, I’ll walk to the Jimmy Johns on the other side of my block to buy a day-old baguette for 50 cents (since I live nowhere near a Vietnamese bakery, their bread is my favorite for banh mi). When I get home, I’ll roast a small pork tenderloin. Then, all that’s left to do is slice the pork, load it into the baguette with the pickles, add some cilantro, jalapeños and sriracha mayo, and boom – dinner is served. It’s so so so good, but I think I’ve served it enough that my husband is getting a bit sick of it.
So, what’s a girl to do? Well, I took all of my favorite flavors and served them up as nachos. A little something different for Jeff, while still using the ingredients I love.
You’ll start with a base of fried wonton chips (these take a bit of time and love to make – see the note below the recipe). Then, you’ll pile on some cooked ground pork that’s been jazzed up with garlic, ginger, sriracha and fish sauce. You’ll probably want to add a sprinkle of mozzarella cheese to these nachos. Mind you, banh mi sandwiches are never served with cheese. But for nachos, well, you need something to bind everything together. Skip the cheese if you want, but the nachos will be even messier than usual to eat without the cheese acting as a binder.
After a quick trip to the oven to melt the cheese, you’ll pile your nachos high with pickled cucumbers, carrots, jalapeños, cilantro, green onions and a drizzle of sweet chili mayo. For me, nachos aren’t complete without a flurry of something fresh, crunchy and green.
Get out of here, boring iceburg lettuce – these banh mi nachos call for organicgirl sweet pea greens. This product is a mixture of tender baby greens and sweet pea shoots. It’s super fresh and vibrant, with a subtle sweetness that makes it perfect as a salad, in a sandwich, or of course, on NACHOS!
A crunchy and colorful version of the classic Vietnamese sandwich. Perfect for a party!
Home Chef Tip: The wonton wrappers cook so quickly that it’s hard to fry more than one or two wrappers at once (otherwise, they’ll burn before you have time to turn them all and get them out of the pan). This process is a bit time consuming, but not difficult. However, if you’d like a quick shortcut, substitute unsalted plain tortilla chips for the wonton chips.
Disclosure: This was a sponsored post written by me on behalf of organicgirl. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.